Wednesday, January 7, 2009

The Lemon Poppyseed Cake

As I mentioned in my last post, I volunteered to bake a couple of desserts for my parent's New Year's party. I decided to try out this Lemon Yogurt cake with poppyseeds as opposed to blue berries. You begin, of course, with two tablespoons of freshly zested lemon.

Don't forget to juice those lemons after you are through zesting.

I added 1/3 of a cup of poppy seeds and at first it felt like entirely too much. After it was baked I saw that is was entirely exactly right.

The yogurt makes this cake particularly moist and delicious. It's the kind you can pick up with the bottom of your fork or spoon.

After the cake is baked, but not before it had cooled, brush the outside with the freshly blended lemon juice and sugar glaze. This adds some serious zing to the cake.

And there you have it! Lemon Yogurt Poppy Cake!

p.s. I think I got a bit out of the habit of posting regularly on the blog over the holidays. I'm trying my best to get back in to the swing of things.

3 comments:

What's hard is remembering to take them. I get so caught up putting everything together that it's difficult to remember to stop, pick up the camera and fiddle with pictures. It's fun to try though! I would love to see some of your recipes in pictures!!